Blueberry Citrus Cake Recipe

“My husband and I grow blueberries for market-and this cake is my favorite way to use them. Our fresh berries are enhanced by the light, citrusy frosting. I bring this beauty to all potlucks." —Shirley M. Cooper, Salemburg, North Carolina

Nutritional Facts

Directions

In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in blueberries and peels. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a small bowl, combine cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peels; beat until blended. Fold in whipped topping.

Spread frosting between layers and over the top and sides of cake. Refrigerate until serving.Yield: 12 servings.

Originally published as Blueberry Citrus Cake in Country Woman
June/July 2008, p35

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"The taste of this is great, however the "icing" is terrible! It is a sloppy runny mess. The cake tastes amazing, but next time I make this, I will make a lot less of the icing and with only half a cup of whipped cream."

"I made this cake for my husband's birthday. Everyone's reaction was OMG! OMG! It is the ONLY cake I've ever made that was completely GONE at the end of the meal. We gave a piece to our neighbor and hedidn't even wait for a fork before he dug in. This cake is very light and flavorful. Very, very good. My daughter requested it for her birthday, too, so we'll be enjoying it again soon."